No deep fryer? No problem! These delightful Baked Egg Rolls just require an oven to get that addictive crispy texture. Filled with chicken and veggies, Baked Egg Rolls make for a satisfying appetizer or savory snack. Serve with a sweet chili sauce for an authentic Chinese restaurant experience.
Ingredients• 2 cups carrots, grated • 1 can (14 ounces) bean sprouts, drained • 1/2 cup water chestnuts, chopped • 1/4 cup green pepper, chopped • 1/4 cup green onions, chopped • 1 clove garlic, minced • 2 cups chicken, cooked and finely diced • 4 teaspoons cornstarch • 1 tablespoon water • 1 tablespoon light soy sauce • 1 teaspoon canola oil • 1 teaspoon brown sugar • cayenne pepper, to taste • 16 egg roll wrappers
Set your oven to 425 degrees F.
Spray a large skillet with your cooking spray or oil.
Heat the skillet on the stovetop over medium heat.
Add in the carrots, bean sprouts, water chestnuts, green pepper, green onions, and garlic, and cook the dish until the veggies are crisp and tender, about 6 minutes. Be careful not to let the garlic burn.
Add in the chicken and cook it through.
Add in the cornstarch, the water, the soy sauce, the canola oil, the brown sugar, and the cayenne pepper in a small mixing bowl.
Combine the seasoned slurry into the chicken mixture in the skillet.
Raise the heat to bring all of the contents to a boil
Cook the dish until the sauce is thick, about 2 minutes.
Remove the skillet from the heat.
Spray a baking sheet with some nonstick cooking spray.
Using a chopping board, lay out the egg roll wrapper.
Spoon out 1/4 cup of the chicken mixture onto the bottom third of 1 egg roll wrapper.
Fold in the sides toward the center and roll tightly. Put the seam side down on a baking tray. Repeat this process with the remaining chicken mixture and egg roll papers.
Lightly spray the tops of the egg rolls with a cooking spray to prevent them burning. Bake for about 10 to 15 minutes or until golden brown.